This creamy seafood stuffed shells dish has become my favorite way to elevate a weeknight dinner into something celebratory without a lot of fuss. I first created this version on a rainy Sunday when I had leftover lobster and lump crab on hand from a weekend special. I wanted to make something that felt luxurious but still hugged you like comfort food. The result is a silky, savory filling brightened by a hint of garlic, folded into al dente jumbo shells and finished with golden mozzarella and salty Parmesan.

What makes this preparation special is the balance between the delicate sweetness of the shellfish and the rich dairy base. The cream cheese and heavy cream create a luscious mouthfeel while a quick flour-thickened base keeps the filling stable for stuffing. Family and friends always ask how it gets so creamy yet holds its shape, and the secret is a short simmer of the dairy mixture and gentle folding of the seafood so it stays in distinct, satisfying bites. Serve with a crisp green salad and a chilled glass of white wine for a memorable meal.

Ingredients

• Jumbo pasta shells: 12 shells, boiled until just al dente and cooled. Choose a brand with sturdy shells that hold stuffing well; Barilla jumbo shells work reliably.
• Lobster meat: 8 ounces, roughly chopped. Cooked tail meat or supermarket lobster pick meat are both fine — look for firm, sweet pieces rather than mushy frozen clumps.
• Lump crab meat: 8 ounces, picked over for shells. Fresh is ideal but high-quality canned lump crab can be used; drain and pat dry to avoid a watery filling.
• Garlic: 3 cloves, minced. Use fresh garlic for the best aromatic lift; roasted garlic will add a sweeter, mellower note if preferred.
• All-purpose flour: 1 tablespoon to thicken the dairy base slightly so the filling holds without becoming gummy.
• Cream cheese: 8 ounces, softened. Full-fat provides the creamiest texture and flavor; soften at room temperature for easier incorporation.
• Heavy whipping cream: 1/2 cup for a silky mouthfeel. If you prefer lighter fare, substitute half-and-half but expect a slightly thinner texture.
• Mozzarella cheese: 1 cup shredded, divided. Use low-moisture whole-milk mozzarella for the best melt and browning.
• Parmesan Reggiano: 3/4 cup grated for nutty, salty depth. Freshly grated gives the most vibrant flavor compared with pre-grated blends.
• Butter: 1 1/2 tablespoons, divided. Clarified butter can be used to boost richness without additional water content.
• Salt and pepper: To taste. I use about 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper while cooking, then adjust after tasting the filling.
• Other: Aluminum foil for baking and a 9x13-inch baking dish to arrange the shells snugly.

Instructions

Preheat and prepare pasta: Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook 12 jumbo shells according to package directions minus 1 minute so they finish cooking in the oven. Drain shells and spread on a sheet pan or baking tray to cool slightly and avoid sticking. Make the base sauce: Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Sprinkle in 1 tablespoon all-purpose flour and stir constantly for 1 minute to cook the raw flour. Slowly whisk in 1/2 cup heavy whipping cream and 8 ounces softened cream cheese, breaking the cream cheese into pieces as you whisk so it melts smoothly. Simmer gently for 2–3 minutes until the mixture is glossy and starts to thicken. Add cheeses and season: Remove the sauce from heat and whisk in 1/2 cup grated Parmesan and 1/2 cup shredded mozzarella, reserving the remaining mozzarella for topping. Season with salt and pepper to taste; begin with 1/2 teaspoon salt and 1/4 teaspoon pepper and adjust after adding seafood. Fold in seafood: Gently fold the chopped lobster and lump crab into the sauce along with the remaining 1/2 tablespoon butter for shine. Be careful not to overmix so you preserve distinct chunks of shellfish. If the filling seems too loose, chill it 10–15 minutes — it will firm up and be easier to spoon into shells. Stuff shells and assemble: Spoon about 2 tablespoons of filling into each cooked shell and place shells in a lightly greased 9x13-inch baking dish. Pour any remaining sauce over the shells, sprinkle evenly with the remaining 1/2 cup mozzarella and the extra 1/4 cup Parmesan if you like extra crust. Bake: Cover the dish tightly with aluminum foil and bake at 350°F for 20 minutes. Remove the foil and bake another 6–8 minutes until cheese is bubbling and edges are slightly golden. Let rest 5 minutes before serving so the filling sets slightly.

Storage Tips

Store leftover shells in an airtight container in the refrigerator for up to 3 days. For freezing, arrange stuffed shells in a single layer on a sheet pan and freeze until solid, then transfer to a freezer-safe container or bag for up to 3 months. Reheat from refrigerated by covering with foil and baking at 350°F for 15–20 minutes until heated through. For frozen portions, thaw overnight then bake covered for 25–30 minutes; remove foil for the last 5–10 minutes to refresh the cheese crust. Always check internal temperature reaches 165°F for safety.

Ingredient Substitutions

If lobster or lump crab are not available, swap in 12 ounces of shrimp cut into large chunks or 10 ounces of firm white fish like cod or halibut, gently flaked. For a lighter dairy profile, use 1/2 cup half-and-half plus 1/4 cup low-fat cream cheese and reduce mozzarella by 1/4 cup. To make it gluten-free, replace the flour with 1 tablespoon cornstarch whisked into a little cold cream before adding to the warm dairy; confirm the pasta shells are certified gluten-free. Each substitution will alter texture slightly, so adjust cooking time and seasoning as you taste.

Serving Suggestions

Serve these shells on a warm platter garnished with chopped parsley and lemon wedges for brightness. Pair with a peppery arugula salad dressed with lemon vinaigrette, crusty garlic bread, and a crisp Sauvignon Blanc or unoaked Chardonnay. For a festive buffet presentation, place stuffed shells on a bed of baby arugula and sprinkle a little extra grated Parmesan to finish. They also work beautifully as individual portions for a plated dinner when paired with simple roasted asparagus.

Cultural Background

This preparation is an Italian-American take on filled pasta that borrows the familiar technique of stuffed shells and augments it with coastal seafood commonly used in American cooking. While traditional Italian fillings often focus on ricotta and spinach, the combination of lump crab and lobster reflects coastal harvests and American comfort preferences. The use of cream cheese and heavy cream in the sauce is a modern adaptation that creates a reliably creamy texture favored in many home kitchens.

Meal Prep Tips

To streamline for a weeknight or dinner party: boil the shells and prepare the filling a day ahead, store both separately in the refrigerator, then assemble and bake when ready to serve. If making a large batch for guests, keep stuffed shells in a single layer in an oiled baking dish, cover tightly, and refrigerate until baking time. For individual meals, portion two shells per person into small ramekins, cover with foil, and bake for 12–15 minutes until warmed through.

Whether you make this for a quiet weekend dinner or a special occasion, the combination of sweet shellfish, creamy filling, and golden cheese topping turns a simple set of ingredients into a memorable meal. Give it your personal touch with a squeeze of lemon or extra herbs, and enjoy sharing it with friends and family.